Southwestern Quinoa Burrito  Sandwiches  78 reads

Southwestern Quinoa Burrito

1 cup quinoa (remove saponins if your quinoa did not come clean of this)
2 cups vegetable broth
1 cup cooked red kidney beans (or canned, drained & rinsed)
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
sea salt & freshly ground black pepper, to taste
1/2 cup water
6 tortillas (depends how full you want them)
avocado, chopped (for garnish)

Sauce

1/2 cup salsa
1/8-1/4 cup water
1 tablespoon non-dairy mayonnaise
1 teaspoon cumin
1 teaspoon pure maple syrup
1/2 teaspoon lime juice
1/4 teaspoon chili powder

Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes).

Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.

In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.

Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.

Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.

serves 4


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